Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dishes! ❤ COOKTORIA.COM

Rosemary Fondant Potatoes

Course: Main Course
Cuisine: French
Keyword: fancy potatoes, fondant potatoes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 326kcal
Author: Tania Sheff
Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simpl
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Ingredients

Instructions

  • Peel the potatoes, cut off the ends and cut them into about 1 1/2 inch thick pieces. Pat the pieces with paper towel to remove the starch a little.
  • Preheat the oven to 450F.
  • In a large, oven-safe skillet, heat up the oil over medium-high heat. Place the potatoes into the skillet and fry for about 5-7 minutes until the potatoes turn golden-brown. Sprinkle them with some salt and pepper as they fry.
  • Flip the potatoes over and, as they cook, use a paper towel held with tongs to try to remove some of the oil from the skillet.
  • Add butter, rosemary springs and sprinkle with some salt and pepper again. Fry the potatoes in butter for about 4-5 minutes and add the chicken/vegetable broth. Transfer the skillet into the hot oven.
  • Bake for about 20-30 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).
  • Garnish the potatoes with fresh rosemary springs, rub with minced garlic and cool slightly before serving. Enjoy!

Video

Notes

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Nutrition

Calories: 326kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 276mg | Potassium: 935mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 16.5mg | Calcium: 31mg | Iron: 1.9mg